Cheesy Baked Bean and Potato Hash
Ingredients
- 500 g cooked new potatoes
- 400 g tinned baked beans
- 120 g cheddar cheese
- 1 red onion
- 1 tsp smoked paprika
- 2 tbsp sunflower oil
- 4 eggs
Nutrition (per serving)
- Calories
- 461 kcal
- Protein
- 22.1 g
- Carbohydrate
- 35.9 g
- of which sugars
- 8.8 g
- Fat
- 23.6 g
- of which saturates
- 9.4 g
- Fibre
- 6.4 g
- Salt
- 1.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve the cooked potatoes and finely slice the red onion. Grate the cheddar.
- 2
Heat the oil in a large ovenproof frying pan over a high heat. Add the potatoes cut-side down and fry for 4-5 minutes until golden and crispy.
- 3
Add the red onion and smoked paprika and cook for 2 minutes.
- 4
Pour the baked beans over the hash and stir through gently. Make 4 wells and crack an egg into each.
- 5
Cover the pan with a lid or foil and cook on a medium heat for 4-5 minutes until the egg whites are just set.
- 6
Scatter over the grated cheddar, allow to melt briefly, and serve straight from the pan.
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